Peruvian Covered Rice Recipe

Covered rice is a very popular dish in Peruvian cities, it is usually served with fried plantain and hard-boiled or fried egg on top. It consists of a kind of cake with a layer of rice, one of ground meat in the center and another layer of rice for the base. In some versions it is prepared with tuna instead of meat, or even with shredded chicken.

This time we will teach you how to make covered rice with ground beef and we invite you to try it with a delicious chickpea curry or a delicious cold salad. The secret of this dish is in the way it is served, a cake in the shape of a dome or coliseum on the plate decorated with the side of your choice. Keep reading and find out how to prepare it in the best way.

Ingredients to make Peruvian covered rice:

• 1 cup of rice
• 1 cup carrot (optional)
• 500 grams of ground beef or 1 cup of dry soy meat
• 1 onion
• 2 garlic cloves
• 1 paprika
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon oregano
• 3 sprigs of parsley (optional)

How to make Peruvian Covered Rice:

1. Wash the onion, paprika and carrot, cut them into small cubes.
2. Add the rice in a pot and fry for 3 minutes.
3.  Pour 2 cups of boiling water, add the carrot and wait for all the water to be absorbed.
4. Sauté the onion and paprika in a pan with the tablespoons of olive oil.
5. Season the meat with paprika, oregano, salt and pepper to taste and add it to the pan.
6.  Stir well and fry until the meat is cooked.
7. Choose a cup or bowl with the shape in which you want to prepare your Peruvian covered rice.
8. Add a couple of tablespoons of rice, compact with the spoon so that it takes the shape of the container.
9. On the rice add a portion of the meat ready and compact against the rice.
10. Finally, cover the rest of the cup with more rice and press well so that everything is compacted.
11. Place the cup on the plate in which you are going to present the rice and turn it over very carefully.
12. Once you have obtained the desired shape, garnish with chopped parsley on top. Accompany with a rich chickpea curry, some roasted potatoes or fried plantain slices.